Market Trends: Food Flavor and Ingredient Outlook 2005

Published: Feb 1, 2005 - 110 Pages

Table of Contents:

Chapter 1 Executive Summary
  • Introduction
  • Flavor and Quality Are Key
  • Simplicity and Integrity Important
  • Flavor Will Become More Key as Technology Increases
  • As the World Shrinks, Our Food Options Expand
  • Winning Consumers One Step at a Time
  • Chefs’ Role Continues to Expand and Change
  • Taste and Flavor Still an Intangible

A Look Back and Ahead
  • Ethnic Flavors
  • Bold Flavors
  • Flavor Partners
  • Fruits
  • New Flavors for Old Favorites
  • Fresh and Authentic Flavors
  • Health and Wellness

Chapter 2 Changing Consumer Demographics and Tastes

  • Overview
    • A Note on Simmons Analysis

  • Consumers’ Goals for 2005 - Better Nutrition, Convenience, and More Variety
    • Table 2-1 Consumer Response to “As You Think About the Foods You Are Currently Eating, What Would You Like to Change About Your Eating Habits in 2005?”

  • Consumers Are Looking for Sophisticated Quality
  • Ethnic Diversity Will Affect Industry
  • Convenience Still a Key Driver
  • Health and Wellness Continues to Resonate
  • Healthy Growth in the Kids’ Market
    • Healthy and Convenient Snacks Key Market
    • Beverages Pour On Nutrition
    • Kids’ Flavor Preferences Vary

  • Young Adults Looking For Variety and Fresh Flavors
    • Freshness, Health and Convenience Are Hot Buttons
    • More Open to New Foods and Ethnic Flavors
    • Table 2-2 Propensity for “Adventure” in Eating, Expressed by Age Group

  • Aging Population Offers Challenges and Opportunities
    • Sense of Adventure Seems to Decline With Age
    • Increased Appreciation for Healthy Ingredients

  • Asians are Most Adventurous Diners
    • Table 2-3 Propensity for Adventurous Eating, Expressed by Ethnic/Racial Group

Chapter 3 Distribution Channels

  • Flavors Are Key in Competitive Restaurant Industry
    • Table 3-1 Menu Category Sales Among “Top 100” chains

  • Health a Major Driver
    • Salads Sizzling
    • Organic Is Growing
    • Fresh Look at Fruit

  • Diners Looking for More Diversity and Quality
    • Ethnic Continuing to Climb
    • Small Plates Getting Bigger

  • Key Ingredients Range from International Breads to Cheese
    • International Breads and Sandwiches
    • Cheese Spreading
    • Fresh and Spicy Flavors
    • Table 3-2 20 Fastest Growing Ingredients on Chain Menus in 2003

  • Convenience Stores - More Flavor 24/7
  • Supermarkets - Helping Accelerate Awareness of Flavor Trends
    • Natural, Organic and Upscale Markets Post Strong Growth
    • Convenience - More Dine-In Options and Value-Added Products
    • Ethnic Continues to Grow

  • Number of New Products Slows; Flavor Still Key Component
    • Nutritional, Healthy Choices Win Most Attention
    • Convenience Rules

Chapter 4 Ethnic Flavors

  • Table 4-1 Consumers’ Most Ordered Ethnic Cuisines
  • Table 4-2 Ethnic Cuisines Highlighted by Consumer Media, December 2004
  • Ethnic Flavors Traveling Throughout Food Chain
  • Authenticity Increasingly Important
  • Flavors Becoming More Important Than Country of Origin
  • Asian Cuisines - Leading The Way in 2005
    • Table 4-3 Asian Regional Recipes on Food Network

  • Asian Trends 2005: Spices/flavors, Soups, Sauces, Fresh and Healthy
    • Some Universal Spices
    • More Flavors in a Bowl
    • Adding Deeper Flavors Through Sauces
    • Fresh and Healthy are Key Ingredients

  • Indian - An Emerging Flavor Profile for 2005
  • Indian Trends 2005: Flavorful Traditions, Breads, Spices/Sauces, Snacks
    • Flavorful Traditions Catching On
    • Rising Interest in Flat Breads
    • Spices and Sauces To Watch
    • On-the-Go Foods, On Their Way

  • North African and Moroccan Flavors - Slowly Picking Up Steam
  • North African and Moroccan Flavors 2005: Spice Blends and Tagines
    • Morocco Leading the Way

  • Hispanic Food - A Booming Market
    • Convenience Foods Are Major Market
    • Latin Flavors Leading the Pack

  • Latin American Trends 2005: Grilled Meats & Sauces, Beverages, “Fast Food,” Sweets, Peruvian and Brazilian flavors
    • Grilled Meats/Sauces - Scarsdale Meets South America
    • Small Plates/”Fast Food” Continue to be Popular
    • Beverage Flavors Trickling Down
    • Sweetening the Pot
    • Peruvian and Brazilian gaining attention
    • Table 4-4 Latin/Hispanic Regional Recipes on Food Network

  • Spanish Cuisine is Hotter Than Ever
  • Spanish Trends 2005: Cured Meats, Olive Oils, Pimenton, Cheese
    • Cured Meats
    • Pimenton
    • Cheese
    • Olive Oil

  • Caribbean Flavors - A Melting Pot of Today’s Top Trends
  • Caribbean Trends 2005: Focus on Packaged Foods, Spice Blends, Condiments
    • Packaged Foods Provide More Variety, Healthy Choices
    • Caribbean Spices Growing
    • Sauces and Condiments

Chapter 5 Adding Levels of Heat and Flavor

  • Peppers - Moving Beyond the Burn
  • Chiles Are Hot, Varied and Versatile
  • Other Heat Producing Spices
  • Turmeric, Mustard, and Cumin to Grow in 2005
  • Peppercorns Add Flavor and Color
  • Spice Mixtures
    • Table 5-1: New Product Introductions: Peppers
    • Table 5-2: Food Shows Building Peppers’ Exposure
    • Table 5-3: New Product Introductions: Bold Spices and Flavors

Chapter 6 Sweet, Savory and Sour

  • Sweet Heat - From Fringe to Favored
    • Ceviche Goes Mainstream
    • Ethnic Barbecue Heats Up

  • Sweet and Savory - From Chutney to Confections
    • Chutney Gaining Attention
    • Sweets Going Savory
    • Herbs and Ice Cream - A Hot Combo

  • Vinegar, Verjus Adding A Sweet-Sour Splash
  • Cinnamon and Honey - Sweet Flavors to Watch
    • Cinnamon - Growing Strong
    • The Buzz on Honey

  • Cardamom and Coriander Slow Growth

Chapter 7 Exotic Fruits and Berries - The Stars of 2005

  • Table 7-1 New Product Introductions: Exotic Fruits and Berries
  • Citrus Offers Versatility and Variety
    • Orange - An Old Friend in New Places
    • Pomelo - A Giant Citrus with Big Possibilities
    • Several Other Emerging Citrus Varieties

  • Health + Flavor Makes Pomegranate a Winner
  • Tamarind’s Unique Flavor Spreading
  • Mango Moving Mainstream
  • Asian Flavors Poised for Growth - Yuzu, Kaffir Lime, Lychee
    • Yuzu Continues Growing in Upscale Restaurants
    • Kaffir Lime Growing Steadily
    • Lychees on the Horizon

  • Berry Berry Beneficial
  • Guarana Jumps Ahead
    • Acai Gaining Strength
    • Go Go Goji
    • Exotic Flavors May Take Some Time to Become Accepted

Chapter 8 New Flavors for Old Favorites

  • Meat - a Protein with Pizazz
    • Premium Beef and Pork Heating Up
    • Sausages Linking Trends
    • Exotic Meats Catching On

  • Just Say Cheese
    • Bold and International Flavors Lead the Way

  • Sandwiches Moving into the Spotlight
    • Grilling Adds Panache
    • Simple Sophistication
    • International Versions Growing

  • Sea Salt Rocks
    • Some Interesting Sea Salt Flavors From Around the World:

  • Vanilla Continues to Evolve

Chapter 9 Fresh and Authentic Flavors

  • Organic Continues Healthy Growth
    • Produce Leading Purchase
    • Table 9-1 Organic Shoppers Are Purchasing
    • Some Growth Categories for 2005:

  • Kosher Goes Mainstream
    • Kosher Opportunities:

  • Other “Authentic” Labels Gaining Interest
    • Power of Ethical Labels Growing
    • Local and Artisan Ingredients Appealing

  • Specialty Produce
    • Heirloom Produce Gaining Attention
    • Baby Vegetables and Micro Greens Shooting Up

  • A Fresh Look at Salads
  • Fresh Herb Flavors
    • Table 9-2 New Product Introductions: Lemon Grass, Cilantro, Ginger

Chapter 10 Wellness

  • In with the Good, Out with the Bad
  • Low Carb Fading, Low Fat Gaining
    • Table 10-1 Consumer Response to “Which of the following cuisines do you intend to eat more of in 2005?”

  • Functional Foods Move Center Stage
    • Probiotics - An Emerging Market
    • Soy Continues to Grow
      • Antioxidants Offer Variety of Opportunities

    • Renewed Interest in Fiber
      • Whole Grains Growing

    • Allergy Busters - Buckwheat and Spelt
      • Table 10-2 New Product Introductions: Grains

    • Teas - Moving From Iced to Ingredient
      • Table 10-3 New Product Introductions: Teas
      • Tea As An Ingredient

Chapter 11 Trends and Opportunities

  • Drink For Your Health
  • Adding Layers of Flavor
  • Barbecue Heats Up
  • Nostalgia, Getting Back to Basics
  • Healthy, Convenient Foods for Children
  • Novelty Flavors and Packaging for Kids
  • More Chocolate
  • More International Small Plates and Grab-and-Go
  • Coffee, Tea and
  • Sweetening the Sugar Pot
  • Convenient Fruit Options
  • Breakfast Breaks Out
  • Health and Wellness Will Take Root
  • Energy Everything
  • The Jack Pot

Abstract:

Once relegated to supporting roles, flavors and ingredients have moved center stage in an increasingly sophisticated and diverse food industry. The food preferences of today's consumers are constantly changing and evolving - from healthy to indulgent, exotic to indigenous, and from convenience to haute cuisine. As a result, flavors and ingredients are driving industry trends as never before.

Packaged Facts' new report, Market Trends: Food Flavors & Ingredients Outlook 2005, uses key industry research, along with interviews with leading food experts and culinary professionals, to highlight how today's emerging flavors and ingredients will affect tomorrow's food preferences at home, on the go, and in restaurants.

The 110-page report, the second edition of Packaged Facts’ annual view into the food industry’s crystal ball, analyzes how demographic changes are affecting top ingredient trends, highlights what's hot and what's not, and discusses how flavor trends are moving through the various food industry channels.

And, in what will be an ongoing feature of this series, the report looks back at the trends we predicted would make it big in 2004, compare that to what happened, and how this will influence the food industry in 2005.

Introducing Market Trends
Market Trends is the latest product line from Packaged Facts. These timely, compact reports offer insight and analysis into new product trends, demographic shifts, and consumer behaviors that affect the food, beverage and consumer goods industries.

Report Methodology
The information in Food Flavors & Ingredients Outlook 2005 is based on both primary and secondary research. Primary research involved interviews with marketing, public relations and industry analysts within the food and ingredient markets and consultants to the industry. Secondary research entailed data-gathering from relevant trade, business, and government sources, including company literature. The analysis of consumer demographics derives from Simmons Market Research Bureau survey data for spring 2004.

What You’ll Get in this Report
Food Flavors & Ingredients Outlook 2005 offers unique, annual perspective on what food and ingredient trends will be making headlines (and restaurant and retail appearances) in 2005. No other market research report provides the analysis and trends coverage that Food Flavors & Ingredients Outlook 2005 offers. Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.

How You Will Benefit from this Report
If your company wants to get a head’s up on the trends that will be driving the cheese market, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the factors that influence the development of this market.

This report will help:

  • Marketing Managers identify market opportunities and develop targeted promotion plans for all forms of cheese.
  • Research and development professionals stay on top of competitor initiatives and explore demand for specialty cheese introductions.
  • Advertising agencies working with clients in the food industry to help understand the product buyer to develop messages and images that compel consumers to purchase these products.
  • Business development executives understand the dynamics of the market and identify possible partnerships.
  • Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.

Get full details about this report >

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